Zucchini Ribbons with Raw Tomato Marinara

Zucchini is an excellent source of vitamin C and manganese, an essential mineral. Here, Ani Phyo pairs it with a vitamin-rich marinara, a superversatile recipe: "I can use it every way one would use a cooked tomato sauce."

In a blender, combine the fresh tomatoes with the sun-dried tomatoes, basil, olive oil, lemon juice, date, garlic, thyme, and parsley and puree until smooth. Season the sauce with salt and pepper.

2.

Using a mandoline, cut the zucchini lengthwise into 1/8-inch slices, then cut the slices lengthwise into 1/8-inch strips resembling spaghetti. Transfer the zucchini noodles to a bowl. Add the marinara sauce, toss to coat, and serve immediately.